fresh ground pepper
boiled potatoes (in their
jackets, keep hot)
To make raclette in the traditional manner, a half wheel
of cheese is set in a special raclette grill, when the cheese
starts to melt, the melted part is scraped off with a knife and
placed on a heated plate (to prevent the cheese from becoming
gummy). Season the cheese with freshly ground pepper to taste.
Each serving of cheese is accompanied by a boiled potato, sour
pickle, pickled onion, crusty bread and white wine. Raclette
can be made in an oven, toaster-broiler or microwave.
In oven: Preheat oven to 450 degrees. On an ovenproof plate,
place 2 or 3 slices of cheese (to make one serving). Pop into
oven until cheese is melted. Remove from oven and serve
immediately with the potato, pickle and onion.
Toaster Broiler oven: Place chunk of cheese (about 1
1/2 to 2-inches thick) on an ovenproof plate. Set in "broil"
and heat cheese 3 or more inches from heating unit; as cheese
melts, remove from oven. Scrape off top layer; return to oven
for more scrapings.
Raclette comes from the French word "racler" which means
to scrape. The word is used for this dish because of the
traditional technique for serving it.
The Swiss use Bagnes or Gomsu cheese for raclette.
These are seldom found here. So you can substitute a semi-soft
cheese that will melt as Gruyere, the fondue cheese;
Appenzeller, a Swiss flavored cheese, Brick, Muenster or
Monterey Jack cheese.
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